Mint and Malted Chocolate Cupcake in a Jar

Mint and Malted Chocolate Cupcake in a Jar

Hello everyone!

I hope you all had great Christmas’ celebrations and wonderful Holidays so far!

I wanted to do cupcakes in a jar for a long time but I didn’t get the chance and I didn’t have cute jars. Now was the perfect time and except for the difficulty to pipe inside the jars, they were fun to do and turned out really great. The recipe I used for the vanilla cupcake has been named the Ultimate Vanilla Cupcake by the Cupcake Project who along with 50 other test bakers perfected a vanilla cupcake recipe to make it the best! And it is, indeed, the best I have ever eaten so far : moist, fluffy and tasty!!!

Hope you enjoy this post 😀 See you in 2013 (Happy New Year!!!)

Mint and Malted Chocolate Cupcake in a Jar

Vanilla Cupcake Recipe
From Cupcake Project
Yield: 16 cupcakes

  • 1 cup granulated sugar
  • 1 vanilla bean
  • 1 3/4 cups cake flour, not self-rising
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/3 cup full-fat sour cream
  • 1/4 cup canola oil or vegetable oil
  • 1 tablespoon pure vanilla extract
  • 2/3 cup whole milk
  1. Preheat oven to 350 F.
  2. In a small bowl, combine sugar and seeds from the vanilla bean.
  3. Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to infuse the vanilla flavor into the sugar. Set aside.
  4. In a medium-sized mixing bowl, mix together cake flour, baking powder, baking soda, and salt.
  5. Add the vanilla bean sugar and mix until well combined.
  6. Add butter and mix on medium-low speed for three minutes.  Because there is so little butter, you’ll end up with a very fine crumb texture.
  7. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
  8. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
  9. Slowly add milk and mix on low speed until just combined.  The batter will be liquid.
  10. Fill cupcake liners just over 1/2 full.
  11. Bake for 14 minutes and or until a toothpick comes out clean. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown.
  12. When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack to cool.

Malted Chocolate and Mint Swiss Meringue Buttercream
From Sweetapolita
Yield: 5 cups

  • 5 large egg whites
  • 1 cup plus 2 tablespoons granulated sugar
  • 3/4 pound (3 sticks) unsalted butter, softened, cut into cubes
  • 2 teaspoons pure vanilla extract
  • Pinch of salt
  • 1 teaspoon peppermint extract
  • 1 tablespoon malted milk powder
  • 4 chocolate squares (4 oz total)
  • Green food coloring
  • 2 Crushed candy canes
  1. Add egg whites and sugar in the bowl of an electric mixer. Simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 160 degrees F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
  2. With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed continuously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth).
  3. Add vanilla and salt, mix well.
  4. Separate the batch in two.
  5. In the first batch, add the peppermint extract and two drops of green food coloring, mix well.
  6. For the second batch, melt the chocolate squares in a double boiler. Let cool about ten minutes and add to the buttercream. Add the malted milk powder and mix well.


  1. Slice cupcakes horizontally to create layers. I sliced them in two but if you want thinner layers, you can cut them in three parts.
  2. Place one cupcake layer into the bottom of your jar, pipe a layer of malted chocolate buttercream directly onto the cake layer.
  3. Add another cake layer and then pipe mint buttercream on top.
  4. Finally, add another layer of cupcake and pipe malted chocolate buttercream on top.
  5. Sprinkle with candy cane morsels.

Note : I did half a recipe of SMB and used 3 cupcakes to make only two jars. With a little less SMB in each jars I could have made a third one (I had enough to eat with cupcakes but not enough to make a whole jar!)

Cookie and Cream Fudge

Cookie and Cream Fudge

Hello 😀

School is over and I can bake!!!! I can also de-stress and relax (well, as much as you can relax in the Holidays). A couple of fudge recipes were waiting in my To Do List  and Christmas is the best time to make them (as you may see, the last 3 posts are fudges and there is still about 10 other fudge recipes I haven’t tried yet!). So here are the cookie and cream fudges. They are divine but you have to like white chocolate !

Cookie and Cream Fudge

Cookie and Cream Fudge
Recipe adapted from Eagle Brand

  • 18 oz. white chocolate
  • 1 (14 oz.) can Sweetened Condensed Milk
  • 1 tsp vanilla extract
  • 1/8 teaspoon salt
  • 3 cups (about 20 cookies) oreos, coarsely crushed
  1. Line an 8×8 inch pan with parchment paper, leaving an overhang on both sides. Set aside.
  2. On a double boiler, melt white chocolate with sweetened condensed milk and salt.
  3. Remove from heat, add vanilla and cookies.
  4. Pour in prepared pan and chill for 2 hours. Remove from pan using the parchment paper overhang. Cut into squares.

Cookie and Cream Fudge

Chocolate Turtle Fudge

Chocolate Turtle Fudge

Hello everyone!

I have just 2 things to say today :

– I’m finishing my school paper in a couple of hours and then school is over for the Holidays 😀 So you can expect multiple Christmas baking posts for which I am totally late (because of the aforementioned school 😉 )

– This must be the best fudge ever. I didn’t know I liked Turtles that much, but I’m totally hooked!!! They must be even better with  homemade caramel, but knowing my skills in this area, I didn’t take the chance!

Chocolate Turtle Fudge

Homemade Turtle Fudge
Chocolate fudge recipe adapted from All recipes
Turtle part and assembly from Premeditated Leftovers
Yield about 48 pieces

  • 2 cups semi-sweet chocolate chips
  • 1 cup sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 12 – 16 oz. caramels
  • 2 tablespoons water
  • 1½ cups pecan pieces
  1. Line an 8×8 inch pan with parchment paper, leaving an overhang on both sides. Set aside.
  2. Place the caramels and water in a microwave safe bowl.
  3. On a double boiler, melt chocolate chips with sweetened condensed milk; add vanilla.
  4. When the fudge mixture is about to be ready (chocolate almost melted), place the bowl of caramels in the microwave and heat on high for a total of 3 minutes. Stir after each minute interval. Once melted, stir in pecans. Set aside.
  5. Pour half of the fudge into prepared pan. Spoon the caramel pecan mixture over the fudge. Spoon remaining fudge over the top (reheat if necessary). Chill in refrigerator until firm, about 2 hours.
  6. Keep refrigerated and enjoy!

Chocolate Turtle Fudge

Chocolate Pistachio Fudge

Hello everyone!

It’s been a long time! Hope you didn’t miss me too much 😀 I lived without my computer (but have been wandering from computer to computer) for a whole month. I lost my data from August (my last back up) to Halloween (it broke on my best Holiday huh!). So I lost all my photos from my Halloween Party. It sucks, but I’m happy I didn’t lose too much (with school and all!). On the same week my car got stolen (an old and almost worthless car, but very useful to me!). It wasn’t my week!

On a better note, I can’t wait getting in Christmas mood. But with the end of semester coming, there is just not much time! All the baking I could do if I wasn’t studying! Like we said when we were young “when your hobby get in the way of your school, drop school!”. Yep very mature, and not happening! Sometimes you have to choose between a far off reinforcement or an immediate one. But hey, I’ll graduate in almost 4 years so in the meantime let’s get an immediate reinforcement or I’ll never get there! So I made fudge! I made pistachio fudge just because they were cute and made me think of Christmas 😀 Hope you’ll like them!

Oh and before the recipe, I really liked Daring Baker’s November challenge. I was very sorry to miss it because I had a great idea for a Charlotte I wanted to make. I’ll try it another time!

Have a great week dear readers 😀

Chocolate Pistachio Fudge

Chocolate Pistachio Fudge
Adapted from BBC

  • 12 oz semisweet chocolate, chopped
  • 1 can (14oz) condensed milk
  • 1 oz butter
  • 1 teaspoon vanilla
  • Pinch salt
  • 5¼ oz unsalted pistachios, shells removed
  1. Place the chopped chocolate, condensed milk, butter and salt into a pan over low heat and stir until melted and well combined.
  2. Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into some large and some small pieces.
  3. Add the nuts to the melted chocolate mixture and stir well.
  4. Pour the mixture into a square tray, smoothing the top with a wet palette knife.
  5. Let the fudge cool, then refrigerate until set.
  6. Once cut, the fudge can be kept in the freezer – eat straight away.

Chocolate Pistachio Fudge

Marbled Mint Chocolate Fudge

Marbled Mint Fudge

Hi everyone,

Christmas is coming real fast and I am far from ready! School is over though so I will be working on that matter!

I discovered Bloglovin this week and I love it! So far it’s the easiest RSS reader I’ve tried. We can “like” the posts so now I don’t have to add 50 posts a day in my bookmarks; much more easy 😉 You can follow me there too!

I had these fudge in mind for a while. I had tried those in a candy factory and loved them! They had all sorts of flavors so I might be doing some other fudge soon! They are really delicious! I had trouble doing the marbled design on top because the mixtures solidified real fast. You will have to be super quick to achieve a great design!


Marbled Mint Chocolate Fudge
Adapted from All recipes

2 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk, divided
2 teaspoons vanilla extract
6 ounces white chocolate
1 tablespoon peppermint extract

Directions (updated on 2012-11-15)

  1. Line a 8 inch square pan with parchment paper, leaving an overhang on both sides.
  2. (Do this step and the next at the same time) On a double boiler, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla.
  3. In a double boiler, melt white chocolate with remaining sweetened condensed milk. Add peppermint extract and green food coloring.
  4. (For this step, the faster you go the better because the fudge sets real fast and you won’t be able to do the marble pattern otherwise) Reserve about 4 tablespoons of the chocolate chips mixture and spread the rest into the pan. Add the green peppermint fudge on top. Add here and there the reserve chocolate chips mixture and then run a knife at the surface of the fudge to create the marble effect.
  5. Chill for 2 hours or until firm. Use the overhang to get the fudge out of the pan. Cut into squares. Store leftovers covered in refrigerator or freeze them


Cherry and Chocolate Christmas Cookies

Cherry and Chocolate Christmas Cookies

Hi everyone!

Here is the cherry cookie recipe I told you about in my last post. You really need those for Christmas, they are always a huge success. And with these red and green maraschino cherries, they are perfect for the holidays! You can bake them in advance and freeze them until Christmas.

I was totally amazed last week when I went to the grocery store and saw that there was not just only red and green maraschino cherries, but blue, yellow and orange ones too! Did you know that? Took me all my will to turn around and go without buying some. Imagine the nice rainbow desserts you could do with those! *Sigh*.

Sorry for this quick post, it’s end of term rush at school! It’s ending this Friday!


Cherry and Chocolate  Christmas Cookies
Yield 3 dozens

1 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
1 1/2 cups coconut
1 1/2 cup maraschino cherries, coarsely chopped (green and red)


  • Cream shortening and sugar in a large bowl until the mix is light and creamy.
  • Add the eggs and the almond extract beating on medium speed for 2 minutes.
  • Combine flour, baking powder and salt.
  • Add to creamy mixture gradually beating on low speed.
  • Stir in the choolate chips, coconut and cherries.
  • Drop tablespoons fill in greased baking sheet (or lined with parchment paper).
  • Bake 12 to 15 minutes at 350°F or until the sides of the cookies are slightly brown.


Chocolate Marshmallow Rolls

Chocolate Marshmallow Rolls

It’s almost Christmas time! Do you have snow yet (for those who have some!)? We did about 3 weeks ago but it’s long gone! We have abnormally high temperature for the season!

Ok so here is a recipe my mom does each and every Christmas, a treat that we are always eager to eat. She always does all these little desserts: fudge, Nanaimo (like the Halloween Nanaimo but without the orange food coloring!), cookies I will be doing very soon for you (those are quite new, maybe 5-6 Christmas’, the others she’s been doing since before I was born!) and all other treats she might think of! This is actually the first time I do them myself so I guess you are lucky! They are surprisingly easy to make! They are always a huge hit so don’t hesitate to double, triple and more the recipe! My mom must double it because each Christmas we have white marshmallow rolls and these colourful, fruit-taste ones. I’ve never been able to choose if I prefer the white ones or the fruit ones, I think I never will!

For the next few weeks I’ll be mostly focusing on Christmas-themed sweets. Hope you’ll like them!


Chocolate Marshmallow Rolls
2 rolls, about 12 pieces each.

6 squares semi-sweet chocolate (you can use 1 package of chocolate chips instead)
1/2 cup butter
1 egg
1 cup powdered sugar
1 teaspoon vanilla
1 cup chopped walnuts (you can omit them if you want to)
1 package small marshmallows (white or colored/fruits)


  1. Melt the butter and the chocolate in a saucepan. Remove from heat.
  2. Add the egg and the powdered sugar.
  3. Let cool a little then add the vanilla, the nuts and the marshmallows (you don’t want them to melt so wait for the mix to be cool enough). Mix well.
  4. Pour on two aluminium foil and spread out. Form into a roll using the foil to surround it.
  5. Refrigerate (or freeze). When ready to serve, remove the foil and slice the roll. You can keep them in the freezer for a long long time!